Cindy Dozier Recipe

By Cindy Dozier cld0414

Stove Top

What is a Poblanada you ask??? It is an enchilada with a key ingredient - Fire roasted Poblano peppers..... Soooo good!!! I made these tonite for dinner and Noooo left overs!!!! My family LOVED them!!! If you have never tried a fire roasted poblano pepper - I encourage you to try one today! They are amazing!!! They are not spicy at all - they are like a bell pepper but it is a bit more "peppery" than a bell. They are amazing when they've been roasted!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mmmm... the poblano in this recipe adds a wonderfully robust, smoky flavor. A must-try!


1 lb
ground beef
2 small
or 1 large poblano pepper
1 Tbsp
garlic, minced
1 pkg
taco seasoning
1 lb
sharp cheddar cheese - grated
corn tortillas
1 medium
14 oz
enchilada sauce - (your favorite)

Directions Step-By-Step

First you want to put your poblano pepper on your grill and let the outside get charred. Then put it into a glass or metal bowl and cover it with plastic wrap immediately after you take it off the grill - This allows it to sweat and makes the skin come off much easier. While it is sweating you can move on to the next step.
Next, brown your ground beef with a chopped onion. If you have alot of grease left then you will want to drain it off. Add taco seasoning.
Peel the blackened skins off of the poblanos (don't worry if you miss some, it won't hurt anything,) discard the seeds and the stem, and chop it up.. but not too small. Put them into the skillet with your beef mixture. Cook this for just a couple of minutes on a low heat. The peppers are already done - you just want to marry the poblano pepper flavor into the meat.
Take a small skillet and put a little extra virgin olive oil or vegetable oil or whatever you have on hand into the skillet. (Just enough to coat the bottom of the skillet will do.)
On a low heat put each tortilla into the skillet for a few seconds. You just want to soften them - not fry them. Remove from the skillet and put a tablespoon of the meat mixture into the center of the tortilla. Sprinkle a little bit of the grated cheese into the center with the meat mixture, and roll the tortilla up and put into a 9x13 pan seam side down. Continue this until the pan is full.
Pour the can of enchilada sauce over the poblanadas and then sprinkle the remaining cheese over the poblanadas. Put into the oven and cook at 350 for about 15-20 minutes or just until the cheese is melted. Top with shredded lettuce, chopped tomatoes, sour cream if you like.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Hashtag: #comfort-food

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Linda Mallet lmallet
Aug 21, 2013
I have a question about the taco seasoning, do I add the water that the package call for, or just leave it dry. Could you email me with the answer at ljackson@wildblue. net
Cindy Dozier cld0414
Nov 13, 2012
Sarah, you can most definetly use anything you like in the way of peppers. However, if you haven't tried the roasted poblanas, I encourage you to do so. They have a unique taste that just doesn't compare to a can of chopped green chilis. It's almost a smoky kind of a taste. Definetly a favorite in our household!
Sarah Kelly num1chula1
Nov 1, 2012
I didnt use poblanadas peppers at all i just threw some chopped green peppers in the ground beef mix and followed the rest of the recepie. Topped it with scallions,lettuce & sour cream when it was done. I would post a picture but we already ate it all!
Dee Robinson DeanaDee
Sep 8, 2012
I juat read someone elses post about making thier own sauce..I bet homemade sauce would make this awesome..I am definatly going to look up some enchilada sauce recipes..I would keep everything else in this recipe the same
Dee Robinson DeanaDee
Sep 8, 2012
I will have to check it out and see..the one I used was a little gritty..I guess thats the right word to use. but I loved the inside of it and the poblanos did make it so much better.